This silky rich corn chowder is truly a soup fan favorite. Bacon and jalapeno add a unique twist to what traditionally is a basic cream soup. The addition of cheddar cheese will make this chowder unforgettable.
A funny thing happened that made this soup “happen.” A long time client wanted a hearty cold weather soup for a womens luncheon. She was coming to my catering office for a tasting and I was fresh out of ideas and time. Looking through the walk in we had some leftover corn from an earlier event and that was the inspiration for this soup.
Corn, Bacon and Jalapeno Chowder was popular on my catering menu for years, I hope you enjoy this recipe.
Corn chowder with it’s mellow, sweet flavor and lovely pale golden color, gets a little smokiness from bacon a kick from jalapeño. Well known as a comfort food, a chowder is a favorite for guests of all ages. In this large quantity recipe you may find it easier using the commercial sized can corn, but fresh kernels are nice to use as well.
Serves 64
1 pound bacon cut in small pieces 2 gallons whole milk
2 cup white onion chopped roux
¼ cup garlic chopped hot pepper sauce
½ cup jalapeño chopped 4 tablespoons white pepper
1 cup bell pepper roasted peeled seeded chopped 1 pound cheddar cheese shredded
2 #10 cans whole kernel corn 1 #10 can cream corn
½ cup granulated chicken base 1½ gallons heavy cream
1 cup sugar salt to taste